This paper presents the sensory, physico-chemical (protein, total fat, moisture and ash contents, pH, water activity, lipid oxidation) and microbiological (Total Viable Counts, Enterobacteriaceae) properties of cooked ham manufactured with different concentrations of β-cyclodextrin (0.01%, 0.02%, 0.03% w/w) loaded with coriander and pimento essential oils stored at 3°C ±0.5°C for 28 days. The results obtained in this study showed that the use of β-cyclodextrin (0.02% w/w) loaded with coriander and pimento essential oils is the best way to use it in the production of cooked ham, providing a gradual release of coriander and pimento essential oils and protection from the interaction with the other food ingredients.